2 chicken breasts, cooked and sliced
½ cup yogurt
1 medium onion
½ cup chicken broth
½ cup white wine
2 tablespoons Dijon-style mustard
1 tablespoon olive oil
1 teaspoon thyme
1 tablespoon cornstarch dissolved in 2 tablespoons chicken stock
Fry the onions and chicken.
Peel and chop the onions then sauté them in the oil over a medium heat. Add the chicken, thyme, mustard, wine and stock and simmer until heated through.
Make the sauce.
Dissolve the cornstarch in the chicken stock and add to the saucepan increasing the heat. Stir continuously until the sauce has thickened. Remove from the heat and stir in the yogurt.
Take ½ cup of the sauce and mix with the cauliflower pasta. Arrange the pasta on a platter and sprinkle with cheese. Lay the chicken on top and serve with the remaining sauce on the side.